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Chickpea raita

1 of 5


  • 1 chickpea can
  • 500ml plain yoghurt
  • 0.5 cup cold water (more or less as needed)
  • 0.25 tbsp salt
  • 1 tsp sugar
  • 0.5 tsp red chilli powder (extra for garnishing)
  • 0.5 tsp cumin powder (extra for garnishing)
  • 0.25 tsp chaat masala (extra for garnishing)
  • 0.25 tsp black pepper
  • 1 small handful freshly chopped mint leaves (extra for garnishing)
  • 1 small handful freshly chopped coriander leaves (extra for garnishing)
  • 1 handful pomegranate seeds (optional for garnishing)
  • Cooking Time
    5 mins
  • Serving
    Serves 5
  • Skill Level
    So Easy


A perfect accompaniment to a hot curry or a rice dish. Its cooling deliciousness is so easy and quick to put together. I made it along with my bagara rice dish. There is so much room for creativity when it comes to raita, so enjoy this recipe and expand upon it as you wish.
  1. In a pot, add the chickpeas with the water from its can and allow to boil for 5 mins. Remove from heat and set aside to cool slightly
  2. In a serving bowl, add the plain yoghurt. Using a whisk, mix together the yoghurt whilst gradually adding the cold water, little at a time. Check consistency you desire, it shouldn't be too runny or too thick. You may not need to use all the water
  3. Add the salt, sugar, chilli powder, cumin powder, chaat masala, black pepper, mint, coriander leaves and the chickpeas, then mix well
  4. Garnish the top with extra spices, mint and coriander leaves and pomegranate seeds if you wish and enjoy cold

It is as easy as that! Try it out and let me know what you think. Enjoy :)


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